Ontario Pork Blog

James Synowicki - Zimmy's Nook

When holiday entertaining, something magical occurs… my kitchen and oven, magically shrink! If your holiday gatherings are anything like mine, there are loads of people congregating in the kitchen and way too much food, all fighting for space in the oven. So years ago, I learned my lesson and expanded my cooking space by firing up the grill (or occasionally 2 grills!)

Christopher St. Onge - LCBO Food & Drink, Holiday 2018

This delicious savoury pie is adapted from Martin Picard’s excellent Tourtière du Shack. Because I’m not much of a fan of cool or even room-temperature ground meat, my recipe leaves it out altogether. That makes it a superb make-ahead dish, as it’s just as good fully cooled as it is hot from the oven. If you want it warm, bake just before your departure. There is ample dough to make a decorative top of overlapping cut-outs—if you opt not to do this, roll out your top to the same thickness as the bottom. And be sure to bring ketchup to serve alongside! The spice profile here is similar to ketchup’s so it’s a real winner with a squeeze on the side.